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Your own one-stop-shop for importing information. The Importers Manual USA... Saves you time because you will find your answer in one spot and won't waste time scouring a large number of sources for information. Gives you a look at samples of actual importing documents so that you have first hand knowledge of real-world importing. Is used by professional and beginning importers alike -- bankers and attorneys, foreign exporters to the U.S. and trade missions worldwide all rely heavily on this publication. Eliminates confusion about importing practices and procedures. Is the most comprehensive single-source reference in existence for importing into the U.S.

• Sales Rank: #1946128 in Books
• Brand: Brand: World Trade Pr
• Published on: 2003-08
• Original language: English
• Number of items: 1
• Dimensions: 11.50" h x 9.00" w x 2.25" l,
• Binding: Hardcover
• 960 pages

Features

• Used Book in Good Condition

Review
A remarkable amount of bang for so few bucks --Reference and Research Book News

Because its is so affordable, it will become a basic business resource --Wilson Library Bulliten

Thorough and timely,it serves its purpose well ...... a first stop refernce guide for the U.S importer. Highly recommended --Choice Magizine, American Library Association

About the Author
Edward G Hinkelman is an international economist with more then 25 years' experience as an Importer and exporter. He is the author of four books on International Trade, including Dictionary of International Trade, International payments and international trade documentation. He is also the author of World Trade Press Country Business Series

Most helpful customer reviews

4 of 4 people found the following review helpful.
Importing
By Rabach
This book is an excellent reference for importing. However if you, like me, are starting a very small importing business I would recommend a different book. This book is geared a lot more towards major importing.

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[Z677.Ebook] Ebook Download Dharmakirti's Pramanaviniscaya Chapter 3 (Sanskrit Texts from the Tibetan Autonomous Region)From Austrian Academy of Sciences Press

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Dharmakirti's second fundamental treatise, the Pramana viniscaya, contains a mature and comprehensive explanation of his epistemology and logic. The work of this influential Indian philosopher, active in the first half of the 7th century CE, consists of three chapters that are devoted, respectively, to the sources of knowledge and perception, to inference, and to proof. The first two chapters are presented here. An edition of the third chapter is under preparation by Pascale Hugon, Toru Tomabechi, and Tom Tillemans. Until recently this work was known only through its Tibetan translation. The present edition of the original Sanskrit text is based on two complete codices, three larger and one smaller fragment in the collection of photocopies of the Chinese Tibetology Research Center, Beijing, as well as a single folio from the National Archives, Kathmandu. Of this manuscript materials there are actually three complete codices available for the first two chapters. In addition to these codices, numerous citations and reports are adduced as secondary testimonies. The introduction not only describes the codices used for the present edition and the fragments relevant for the third chapter, but also introduces the secondary testimonies and explains their treatment.

• Sales Rank: #3779151 in Books
• Published on: 2012-02-23
• Original language: English, Sanskrit
• Number of items: 1
• Dimensions: 9.30" h x .60" w x 6.10" l, .90 pounds
• Binding: Paperback
• 223 pages

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• Sales Rank: #12009154 in Books
• Published on: 2003
• Binding: Paperback

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• Published on: 2010
• Binding: Paperback

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39 of 41 people found the following review helpful.
great book for reading, labor intensive recipes
By Neta Weinryb
I am a long time fan of JGV cook books. Simple to Spectacular is my favorite cookbook ever, and I use it quite a lot - especially when I am looking for that wow factor.
JGV's new book is more Asian than fusion. Although it uses some western ingredients, such as creme fraiche and butter, the recipes are essentially Asian.
Also, unlike Simple to Spectacular, these are clearly restaurant recipes, and no effort was made to simplify them and adjust them to home cooking.
Many of the recipes are labor intensive - loads of pots and pans are used, and many steps. They are still very attractive and make me want to get in the kitchen and star cooking.
There are a few simple recipes - I tried the egg and tomato soup and it is definitely going to become part of my everyday repertuar.
Last comment: although Asian cuisine should be healthy, many of the recipes in this book contain loads of butter and/or sugar.

Summary: a good book for people who really like cooking, to be used for special occasion meals.

15 of 15 people found the following review helpful.
Fantastic Cookbook, Yet Not For The Culinary Amateur...
By James Wright
The recipes I've made from this cookbook have been, thus far, exquisite, consistently offering a delicious array of textures, layered and complex flavor combinations, and beautiful presentations. I'll also add that the few dishes I've made so far have both the look, and, more importantly, the taste, of something I would happily pay top dollar for at a restaurant.

Last night I made shrimp cakes with a peanut/mint sauce as a starter, which was satisfying and scrumptious. As an entree, I served up the roasted curried codfish with artichokes, snap peas and a tamarind/chile/garlic sauce, which was simply one of the best seafood dishes I've ever prepared at home (and I've cooked things from many great cookbooks, including dishes by Eric Ripert, Thomas Keller, Bobby Flay, Mario Batali, etc.).

This cookbook has a great layout, wonderful pictures, and, most importantly, is sure to greatly expand the average foodie's palate and kitchen technique, opening the doors to a world of Eastern flavoring and ingredients. I've cooked three recipes and I've already learned so much! The only issue? Almost every recipe features very rare ingredients, ranging from the obnoxious-to-acquire to the impossible-to-acquire. It's very important to learn how and what to substitute, otherwise I can see this cookbook becoming merely a dust-collecting frustration for many at-home cooks, especially if you live in the suburbs and really only have one supermarket in town (luckily I live in NYC, where you can find almost anything on this earth as long as you're willing to search around town).

If you're a Jean Georges fan and appreciate his mastery of flavor, you're sure to love this approach to Asian cooking (this book seems to me to be a fusion of many countries, primarily Vietnam, but also Korea, China, and Thailand). The way you experience his recipes, some at once moist, succulent, crunchy, tangy, sugary and then spicy, are a total treat, and will get you excited to be in the kitchen. If you're serious about cooking and serious about challenging recipes that will really pay off for your guests, then this is a fantastic cookbook.

12 of 12 people found the following review helpful.
The real JGV
By Bradley Nelson
I worked in one of Jean-Georges' restaurants for a year and have made several of the recipes in this book dozens of times. Certainly most of them have been simplified for home cooks, but I can assure you that the spirit of the recipes is the same.

What is remarkable about JGV, as a French chef, he is very limited in his use of cream and butter. He uses a lot of soy- and vegetable-based sauces. Some purists will say these aren't true Asian dishes, and they'd be right. This is "fusion," much as I hate that word. But JGV's food is straightforward and delicious. He doesn't try to go over the top, to make things complicated just because he can. He doesn't try to be whimsical or to blow your mind. He just wants to create great food that you will remember.

Certainly some of the recipes here are ambitious and include a lot of obscure ingredients, but if there's an Asian market near you, there isn't anything you can't find there.

The book itself is beautiful, the photography is fantastic. And a bargain, for what it is.

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• Published on: 1995
• Dimensions: 1.14" h x 6.34" w x 9.53" l, .1 pounds
• Binding: Hardcover

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